Mashed Potato Cheese Puffs
Crispy on the outside and gooey on the inside, these delightful puffs combine mashed potatoes and cheese for a comforting treat.
Equipment
- Mixing Bowl
- Donut Pan or Baking Sheet
Ingredients
- 2 cups Mashed Potatoes Prepared and cooled to room temperature
- 1 cup Sharp Cheddar Cheese Shredded
- 2 large Eggs Room temperature
- 0.5 cup All-Purpose Flour
- 1 teaspoon Salt To taste
- 0.5 teaspoon Black Pepper To taste
- Oil or Cooking Spray For frying or baking
HOMECOOKIN Slow Cooker, Extra Large 10 Quart Digital Programmable Slow Cookers with Timer
Ninja Air Fryer with Air Crisp | 5 QT Capacity fits up to 4lbs of Fries | 4-in-1 Pro
Instant Pot 6QT VORTEX Plus Air Fryer, 6-in-1
Cuisinart Stand Mixer, 12 Speed, 5.5 Quart Stainless Steel Bowl, Chef’s Whisk, Mixing Paddle, Dough Hook, Splash Guard w/ Pour Spout, White Linen, SM-50NAS, Manual
Instructions
- Preheat your oven to 375°F (190°C) and grease a donut pan or baking sheet with nonstick spray.
- In a large mixing bowl, combine the mashed potatoes, shredded cheese, eggs, flour, salt, and pepper.
- Mix until just combined; avoid overmixing.
- Using a spoon or ice cream scoop, portion the mixture into golf ball-sized rounds.
- For baking, place the puffs on the prepared baking sheet and bake for 20-25 minutes until golden.
- For frying, heat oil in a pot to 350°F and fry the puffs in small batches for 3-4 minutes until golden brown.
- Allow the puffs to cool slightly before serving.
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Notes
Store leftovers in an airtight container at room temperature for up to 2 days.